Slow Cooker Lemon Scented Risotto Recipes

Steps:

• Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Steps:

• Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
• Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
• Cook on High for 3 hours, stirring halfway. and then check the consistency - the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.

Steps:

• In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
• In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
• Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.

Steps:

• Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
• Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
• Add the rice and coat it with the mixture.
• Stir in the wine and chicken broth.
• Add the salt. Cover and cook on high for about 2 hours or until all the liquid is absorbed. Just before serving, stir in the cheese.
• Have extra grated cheese to put on top of each serving. If I was going to add shrimp, chicken,.
• corn, salmon, etc., I would add it after the cheese had been stirred in, allowing just enough time.
• to warm up the item but not to overcook it.

Steps:

• Pour 1 qt. (4 cups) broth into slow cooker; cover with lid. Turn slow cooker on HIGH.
• Cook bacon in large skillet as directed on package. Remove from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add mushrooms, onions and garlic to reserved drippings; cook on medium heat 8 to 10 min. or until vegetables are tender and mushroom liquid is cooked off, stirring frequently. Add rice, wine and pepper; stir. Cook 1 to 2 min. or until liquid is reduced by half, stirring frequently.
• Add rice mixture to broth in slow cooker; stir. Cook, covered, on HIGH 1 hour (or on LOW 2 hours) or until rice is tender and liquid is absorbed. Add peas, cheese and butter; stir until butter is melted and rice mixture is well blended. Bring remaining broth to a boil; gradually stir in enough broth until rice mixture is creamy and of desired consistency.